Pandan Flavoured Coconut Jam

Kaya jam is a sweet coconut jam which is very popular in Southeast Asia especially Brunei, Malaysia, Singapore, Thailand, Philippines and even Indonesia. Also known as Srikaya, it is often eaten with toast or added to baked products such as bread and pastries.

Category

Difficulty

Total Time

Yield

Ingredients

7

pandan leaves

50 ml

water

5

egg(s)

200 g

sugar

250 ml

coconut milk

Background

For many living in Malaysian, Singapore and other countries in Southeast Asia, creamy coconut jam also known as ‘kaya’ holds lots of memories. This recipe only needs four ingredients and is extremely easy to prepare. However, follow the steps closely or you might end up with horribly looking kaya.

What is kaya jam made of?

Kaya jam is made of coconut milk, egg and the caramelization of sugar. Eggs naturally binds the ingredients together while sugar provides sweetness to the jam. Added to that, sugar is also a natural preservative.

Why is my kaya jam lumpy?

Patience is the key. All ingredients have to be mixed thoroughly. Otherwise, you may end up with chunks of egg whites or egg yolks in the jam as it was not mixed well enough. When cooking the mixture, remember not to have the heat on low or the kaya will curdle. Many also commented that the kaya did not turn out as smooth as shown in the video. The trick to a smooth consistency is to keep stirring the mixture during the cooking process. If it still turns out lumpy, blend the mixture after it is ready.

If you want to cut time, you can increase the heat to medium. Use a handmixer to blend the mixture thoroughly for 10 seconds every 15 minutes or when kaya begins to harden. Note: Kaya may not last as long compared to when cooked slowly.

What if I don't have pandan leaves?

It is acceptable to skip pandan leaves from this recipe. Pandan leaves acts as a natural food colouring and flavouring. It is said to be the vanilla of Southeast Asia. Otherwise, you can also add pandan extract which are commonly found sold in Asian grocers.

How long does kaya jam last?

This kaya jam recipe can last for at least 1 month up to 2 months refrigerated. The kaya jam is able to least so long because it is cooked slowly. This slow cooking process allows the sugar to caramalize along with the sugar in coconut milk and that acts as the preservative to the jam.

Storing the coconut jam correctly will also help to extend the shelf life of the jam. Use a clean and dry bottle to store the jam. Never forget to use clean and dry cutleries to scoop the jam out.

Does kaya jam go bad if not refrigerated?

When stored unrefrigerated, kaya jam can last up to a week. Discard kaya jam if it starts to mold.

How to make kaya toast?

Kaya toast is made using sliced bread which is toasted. Spread unsalted butter graciously on the bread before adding kaya jam to it. Enjoy kaya toast with with teh tarik, coffee or any beverage of your choice. Kaya toast is also served with other Malaysian breakfast such as roti canai and nasi lemak.

Step 2/4

Step 3/4

Pour the mixture into a bowl placed in a pot of boiling water. The heat from the water will cook the mixed ingredients. Keep stirring every 10 minutes to prevent the mixture from getting lumpy. Stir mixture until it is no longer runny.

Step 4/4

Leave to cool until room temperature. Keep in a clean sterilized bottle and refrigerate.

Food Snaps

Have you tried this recipe?

Take a photo of your dish and share to inspire another foodie to try this recipe.